Prepare to bread the cutlets by getting three wide bowls. Place the flour in one, beat egg with milk in another, and breadcrumbs in the last. Coat each cutlet in flour, then dip in egg, then breadcrumbs.

In a Dutch oven or large frying pan, heat 1 Tbsp olive oil. Brown the first two chicken cutlets on each side, then remove from pan. Add 1 Tbsp olive oil and repeat.

Add the remaining oil and flour and stir to combine. Add the lemon juice, mustard, honey and water and heat over low heat until bubbly. Season with salt and pepper. Add chicken to the sauce and heat for a few minutes until heat is cooked through. Garnish with parsley and serve hot.

Would you look at those bright green beans! Those are ones I froze from our garden back in July. I just popped them in some boiling water until they were hot!